Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

Like, if you put avocado on a packing peanut, I think I could eat it. Is that weird?

If you wake up just 30 minutes earlier, you can make these, wrap them in tinfoil, bring them to work, and have your co-workers drooling over your shoulder, while you eat these healthy breakfast tacos.

I don’t know why it JUST dawned on me to make tacos and wrap them in tinfoil and save them for later, but I figured it out recently (even though I order tacos all the time on Seamless and they come wrapped in tinfoil – DOH!), but now, I’m hooked.

I made some tacos from Molly Yeh’s new cookbook, Molly On The Range (recipe coming next week!), and had leftover tortillas, so I decided to make breakfast tacos. Breakfast is definitely my favorite meal of the day, but I never take the time to assemble breakfast like this.

Usually, I have an acai bowl, a smoothie with almond butter, or avocado on toast – all take less than 10 minutes to make. Although these tacos take 30 minutes, the reward is totally worth it.

If you’re carb- conscious, serve these tacos in a bowl or as lettuce wraps. And if you prefer a little sauce on top – add salsa and ditch the pico de gallo or drizzle with a healthy ranch (like Tessemae’s.)

Nutritional Information & Recipe

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Serves 4

Mexican-Style Breakfast Tacos with Spiralized Sweet Potatoes

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

2 teaspoons olive oil

1 small to medium sweet potato, peeled, Blade D, noodles trimmed

salt and pepper

1 pinch paprika

1/3 cup seeded and chopped tomatoes

1/4 cup finely chopped white or red onion

1 lime, juiced

1 teaspoon minced jalapeno

2 tablespoons chopped cilantro

3 eggs, beaten

4 corn tortillas (6”)

1 avocado, peeled, pitted, and sliced into 8 slivers

Instructions

Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles, season with salt, pepper, and paprika and cook for 7 minutes or until tender.

Meanwhile, combine the tomatoes, onion, lime juice, jalapeno, cilantro, and salt and pepper in a medium mixing bowl and toss well. Set aside.

Heat a medium skillet over medium-high heat. Once skillet is hot, add the eggs and scramble.

Once the eggs and sweet potato noodles are done, heat the tortillas – place one of the used pans back over medium-high heat and place in the tortillas, allowing to heat up, flipping once, about 30 seconds to 1 minute each.